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Cajun Baked Tofu with Creamed Swiss Chard & Pickled Cauliflower
2 or 4 Serving Dinner

Cajun Baked Tofu

with Creamed Swiss Chard & Pickled Cauliflower

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
390
FAT
24g
CARBOHYDRATES
21g
PROTEIN
26g

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INGREDIENTS

  1. 14 oz organic extra firm tofu
  2. 1 tbsp Cajun seasoning
  3. 1 shallot
  4. 2 garlic cloves
  5. 8 oz Swiss chard
  6. 5.5 oz coconut milk
  7. 2 tbsp nutritional yeast
  8. 2 oz pickled cauliflower
  9. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  10. Salt and pepper*
  11. *Not Included
  12. For full ingredient list, see Nutrition
  13. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (coconut)
Tools: Medium saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
390
FAT
24g
CARBOHYDRATES
21g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Bake the tofu

Preheat the oven to 425°F. Drain tofu and pat dry, cut into 1 inch cubes, and transfer to a baking sheet. Toss cubed tofu with Cajun seasoning, a pinch of salt, and 1 tbsp (2 tbsp) vegetable oil, and bake until crisp in places, 20 to 25 minutes. TIP: If you prefer crispier tofu, bake it longer.

2
Prepare the produce

Peel and thinly slice the shallot(s). Peel and mince the garlic. Thinly slice the Swiss chard leaves and stems.

3
Sauté the chard

Heat 2 tsp (4 tsp) vegetable oil in a medium saucepan over medium heat. Add sliced shallot and minced garlic and cook until softened, 3 to 4 minutes. Add sliced Swiss chard and cook until just wilted, 2 to 3 minutes.

4
Cream the Swiss chard

Add coconut milk, nutritional yeast, ⅛ tsp (¼ tsp) salt, and a pinch of pepper to the sautéed Swiss chard, and stir. Reduce heat to low and simmer until slightly thickened, 2 to 4 minutes.

5
Serve

Divide the creamed Swiss chard between bowls. Top with Cajun baked tofu and pickled cauliflower. Tuck in!

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